One thing you can do to even the odds to be ever in your favor is to use a cookie scoop so that at least you’re starting with the same amount of dough each time. What you end up with as you shape the rounds is up to you. Don’t make them too thick; remember you’re eating two of them with some scrumptious cookie butter in the middle.
The tricky thing about baking this type of butter sugar cookie is you don’t want to overbake them (they’ll be crunchy and/or dry) but you don’t want to underbake them too much either as they’ll have a heavy, possibly greasy texture. I bake them until I can see a slight golden brown around the edges and the middles don’t look like shiny raw dough. Please do not bake these until they’re golden brown all over. Not unless you’re trying to make Nilla Wafers. These don’t spread very much so they stay in almost the same shape and thickness as you bake them. Wait until they’re completely cooled before sandwiching them with cookie butter. These are more of a butter sugar cookie than a true shortbread but they still have a good vanilla and butter flavor to complement the cookie butter filling.1 cup butter, softened
1 ½ cups sugar
1 large egg
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 to 2 tablespoons whipping cream
Egg yolk and a bit of water, before baking, optional
Cookie butter for filling
- Preheat oven to 350 degrees F. Stack two baking sheets together and line top sheet with parchment paper.
- In a mixer or food processor, cream butter and sugar into a pasty mixture. Add egg and vanilla and blend well.
- Fold in flour, baking powder, and salt to make a stiff dough, drizzling in cream as dough comes together. Cover and let rest 10 minutes.
- On a lightly floured work surface, roll out dough to ¾” thickness. Cut into 1 or 2-inch rounds (I prefer smaller for cookie sandwiches). Place cookies on prepared baking sheets and brush each with some egg yolk glaze (I skipped this part).
- Bake until done, about 15-20 minutes, and cookies begin to brown around edges and are golden brown all over. Let cool on baking sheets.
- For each sandwich, smear cookie butter on the bottom of one cookie and then top with another cookie.